Pork Spareribs In Black Bean Sauce Recipe

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Pork Spareribs In Black Bean Sauce Ingredients

2 lb pork ribs
2 qt water
2 tbsp salty black beans
2 tbsp oil
1 garlic cloves, crushed
1 scallions, chopped
2 1/2 cup chicken stock
1/2 tsp salt
1 tsp sugar
1 tbsp thin soy sauce
1 tbsp oyster sauce
2 tbsp cornstarch
4 tbsp cold water

A Recipe for
Pork Spareribs In Black Bean Sauce

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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This is a recipe for Pork Spareribs In Black Bean Sauce from the recipe cookbook of Recipes-to-go (Bean)

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.
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Pork Spareribs In Black Bean Sauce

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Pork Spareribs In Black Bean Sauce Directions

1. Have the butcher cut the spareribs into strips 1 1/2" wide and you
cut the bones apart and trim off the fat.

2. Bring 2 quarts of water to a boil, and parboil the meat for 3
minutes; drain well.

3. Wash black beans thoroughly two times; drain, and then crush beans
with the handle of your cleaver or chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.

5. Add black bean mixture and all remaining ingredients except the
cornstarch and 4 tablespoons cold water. Bring to a fast boil and
then turn to medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons cold water and
add to the sparerib mixture. Bring to a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still taste delicious
the second or third day. Reheat for 7 minutes before serving. Serve
over rice as a plate dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t.
cold water.

SOURCE: Chopsticks, Clever and Wok.

Recipe courtesy of: Catherine Vanicek, 11 Feb 93 19:20:00

Serves: 6

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